Ingredients:
6 cups of chicken or vegetable stock
2 cups water
1/2 lb of kale, stalks cut off, and leaves chopped into 1/2 inch pieces
2 sweet potatoes, peeled and diced into 1/2 inch pieces
1/2 cup orzo or any small pasta
fresh ground black pepper, to taste
parmesan cheese, for serving (optional)
~ Put the stock, water, kale, and sweet potatoes in a dutch oven, and bring to a boil. Reduce heat, cover and simmer until the potatoes are tender when pierced by a fork, 15-20 minutes. Add orzo or small pasta when the potatoes are almost done. When orzo or pasta is completely cooked, season with the soup pepper.
Serve hot or warm with grated parmesan cheese.
Thursday, September 27, 2012
Monday, September 24, 2012
Cider-Glazed Baked Apples
Baking time for this recipe will vary depending on the type and firmness of the apples used.
Ingredients:
6 firm red apples, cored to within 1/2 inch of base
juice and zest of one lemon, zest minced
1 vanilla bean
1 tsp. ground cinnamon
1 1/2 tsp. packed dark-brown sugar
2 cups cider, or more as needed
~ Preheat oven to 425 F. with a rack in the center of the oven.
Using a vegetable peeler, remove 1/2 inch of skin from around the top of each apple; reserve the peelings. Brush the lemon juice inside and around the top of each apple to prevent browning. Arrange the apples in a 9 x 13 x 2 1/2 inch roasting pan.
Divide lemon zest evenly among the apple cavities. Cut the vanilla bean crosswise into six even pieces. Split one piece lengthwise; scrape out the seeds, and place the seeds and the bean into an apple. Repeat with remaining apples. Divide the cinnamon and brown sugar evenly among the apples. Pour the cider into the pan, and arrange the reserved peelings around the apples.
Bake 20 minutes. Using a slotted spoon, remove the peelings and set aside. Baste the apples with more cider, and continue cooking 15-20 minutes more. Insert the tip of a knife into base of one apple; if soft, transfer apples to a platter.
If not soft: baste the apples again; if the cider has almost evaporated, add enough fresh cider to cover the bottom of the pan. Continue to cook apples until they are soft when pierced by the tip of a knife, 10-20 minutes more. Transfer to a serving platter.
Place the pan with the remaining cider over high heat on the stove. Cook until the liquid is reduced to a syrupy glaze, 4-6 minutes. Garnish each apple with the glaze and reserved peelings. Serve warm.
Ingredients:
6 firm red apples, cored to within 1/2 inch of base
juice and zest of one lemon, zest minced
1 vanilla bean
1 tsp. ground cinnamon
1 1/2 tsp. packed dark-brown sugar
2 cups cider, or more as needed
~ Preheat oven to 425 F. with a rack in the center of the oven.
Using a vegetable peeler, remove 1/2 inch of skin from around the top of each apple; reserve the peelings. Brush the lemon juice inside and around the top of each apple to prevent browning. Arrange the apples in a 9 x 13 x 2 1/2 inch roasting pan.
Divide lemon zest evenly among the apple cavities. Cut the vanilla bean crosswise into six even pieces. Split one piece lengthwise; scrape out the seeds, and place the seeds and the bean into an apple. Repeat with remaining apples. Divide the cinnamon and brown sugar evenly among the apples. Pour the cider into the pan, and arrange the reserved peelings around the apples.
Bake 20 minutes. Using a slotted spoon, remove the peelings and set aside. Baste the apples with more cider, and continue cooking 15-20 minutes more. Insert the tip of a knife into base of one apple; if soft, transfer apples to a platter.
If not soft: baste the apples again; if the cider has almost evaporated, add enough fresh cider to cover the bottom of the pan. Continue to cook apples until they are soft when pierced by the tip of a knife, 10-20 minutes more. Transfer to a serving platter.
Place the pan with the remaining cider over high heat on the stove. Cook until the liquid is reduced to a syrupy glaze, 4-6 minutes. Garnish each apple with the glaze and reserved peelings. Serve warm.
Sunday, September 23, 2012
Apple-Pear Pie
This pie is absolutely delicious, and the blend of sherry and cinnamon brings out the flavour of the fruits.
Ingredients:
FOR THE PIE CRUST (nine inch double crust):
2 1/4 cups all-purpose flour or pastry flour
3/4 tsp salt
6 oz butter and/or vegetable shortening
4-6 Tbs. of ice cold water
FOR THE FILLING:
3 large, firm but ripe pears, peeled, cored and sliced
3 large apples, peeled, cored and sliced
2 Tbs. fresh lemon juice
1/2 cup firmly packed brown sugar
3 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbs. dry or sweet sherry
2 Tbs. unsalted butter
1 Tbs. heavy (double) cream
1 Tbs. raw sugar or granulated sugar
~ FOR THE PIE CRUST:
Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening. With two knives or a pastry blender, blend the ingredients together, working quickly, until it resembles coarse breadcrumbs. Sprinkle in the water, one tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into two smooth cakes, one just slightly larger than the other. The dough is now ready to use. *Dough can be made up to two days ahead of time, and wrapped in plastic wrap and refrigerated.
Roll the dough out on a floured surface (using the larger piece for the bottom crust) until it is about 1/8-inch thick and 12 inches in diameter (or about 2 inches larger than the top of the pie pan). Try to keep the dough as round as possible. Transfer the rolled out dough to the pie pan. Pat the pastry in around the edges to fit the pan's shape. Roll out the remaining dough for the top crust and set it aside on waxed paper.
~ FOR THE FILLING:
Preheat oven to 425 F.
In a large bowl combine the pears and apples. Add the lemon juice and toss to coat the fruit. In a small bowl stir together the brown sugar, flour, cinnamon, and salt. Add to the fruit and toss to combine. Add sherry and mix until completely mixed. Pile the fruit into the pastry-lined pan and dot with bits of butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape. Brush top crust with cream and sprinkle with the sugar.
Bake for 30 minutes, then reduce heat to 350 F and bake until crust is browned and the fruit is tender when pierced with a knife inserted through a vent, about 35 minutes longer.
Francesca's note: I find that the pie is often nearly done after baking for 30 minutes at 425 F, and only needs to be baked for a few more minutes at 350 F. This may vary depending on your oven and the type of apples and pears you use.
Ingredients:
FOR THE PIE CRUST (nine inch double crust):
2 1/4 cups all-purpose flour or pastry flour
3/4 tsp salt
6 oz butter and/or vegetable shortening
4-6 Tbs. of ice cold water
FOR THE FILLING:
3 large, firm but ripe pears, peeled, cored and sliced
3 large apples, peeled, cored and sliced
2 Tbs. fresh lemon juice
1/2 cup firmly packed brown sugar
3 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbs. dry or sweet sherry
2 Tbs. unsalted butter
1 Tbs. heavy (double) cream
1 Tbs. raw sugar or granulated sugar
~ FOR THE PIE CRUST:
Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening. With two knives or a pastry blender, blend the ingredients together, working quickly, until it resembles coarse breadcrumbs. Sprinkle in the water, one tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into two smooth cakes, one just slightly larger than the other. The dough is now ready to use. *Dough can be made up to two days ahead of time, and wrapped in plastic wrap and refrigerated.
Roll the dough out on a floured surface (using the larger piece for the bottom crust) until it is about 1/8-inch thick and 12 inches in diameter (or about 2 inches larger than the top of the pie pan). Try to keep the dough as round as possible. Transfer the rolled out dough to the pie pan. Pat the pastry in around the edges to fit the pan's shape. Roll out the remaining dough for the top crust and set it aside on waxed paper.
~ FOR THE FILLING:
Preheat oven to 425 F.
In a large bowl combine the pears and apples. Add the lemon juice and toss to coat the fruit. In a small bowl stir together the brown sugar, flour, cinnamon, and salt. Add to the fruit and toss to combine. Add sherry and mix until completely mixed. Pile the fruit into the pastry-lined pan and dot with bits of butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape. Brush top crust with cream and sprinkle with the sugar.
Bake for 30 minutes, then reduce heat to 350 F and bake until crust is browned and the fruit is tender when pierced with a knife inserted through a vent, about 35 minutes longer.
Francesca's note: I find that the pie is often nearly done after baking for 30 minutes at 425 F, and only needs to be baked for a few more minutes at 350 F. This may vary depending on your oven and the type of apples and pears you use.
Friday, September 21, 2012
Pears Poached in Tea
The recipe can easily be doubled, just make sure the saucepan allows room for pears to submerge in the poaching liquid.
Ingredients:
2 Bosc pears, peeled, halved and cored
2 cups water
3/4 cup sugar
2 Tbs. loose breakfast tea (or 2 sachets)
Vanilla ice cream or yogourt to serve
~Mix water, sugar and tea in a small saucepan. If using loose tea, place leaves in a tea infuser. Bring to a boil, then simmer, stirring until sugar dissolves. Lower heat, place pear halves in liquid (making sure pears are submerged in liquid) and leave to gently simmer for 45 minutes.
Once pears are tender, carefully remove them with a slotted spoon and set aside. Remove tea bags or infuser. Leave liquid to simmer for 30 minutes more, or until reduced and slightly syrupy.
To serve, place pear halves on a plate and drizzle with extra syrup. Top with a spoonful of ice cream or yogourt.
Ingredients:
2 Bosc pears, peeled, halved and cored
2 cups water
3/4 cup sugar
2 Tbs. loose breakfast tea (or 2 sachets)
Vanilla ice cream or yogourt to serve
~Mix water, sugar and tea in a small saucepan. If using loose tea, place leaves in a tea infuser. Bring to a boil, then simmer, stirring until sugar dissolves. Lower heat, place pear halves in liquid (making sure pears are submerged in liquid) and leave to gently simmer for 45 minutes.
Once pears are tender, carefully remove them with a slotted spoon and set aside. Remove tea bags or infuser. Leave liquid to simmer for 30 minutes more, or until reduced and slightly syrupy.
To serve, place pear halves on a plate and drizzle with extra syrup. Top with a spoonful of ice cream or yogourt.
Wednesday, September 19, 2012
Irish Soda Bread
This bread is jam-packed with raisins!
Ingredients:
4 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
2 Tbs. whole caraway seeds (optional)
4 Tbs. unsalted butter
2 cups gold or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 tsp. baking soda
1 large egg yolk
1 Tbs. heavy cream
~ Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside. In large bowl, whisk together the flour, sugar, salt, baking powder, and caraway seeds until well combined.
Using a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour mixture, and stir until all the liquid is absorbed and the mixture holds together (make sure it is well mixed). Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a sharp knife, make an X-shaped slash about 1/2 inch deep in the top of the loaf. Bake, rotating halfway through baking, until it is deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.
Ingredients:
4 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
2 Tbs. whole caraway seeds (optional)
4 Tbs. unsalted butter
2 cups gold or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 tsp. baking soda
1 large egg yolk
1 Tbs. heavy cream
~ Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside. In large bowl, whisk together the flour, sugar, salt, baking powder, and caraway seeds until well combined.
Using a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour mixture, and stir until all the liquid is absorbed and the mixture holds together (make sure it is well mixed). Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a sharp knife, make an X-shaped slash about 1/2 inch deep in the top of the loaf. Bake, rotating halfway through baking, until it is deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.
Sour Cream Coffee Cake
This moist cake is absolutely delectable. Foe the nuts, I would recommend using walnuts.
Ingredients:
BROWN SUGAR FILLING
1/2 cup packed brown sugar
1/2 cup of finely chopped nuts
1 1/2 tsp. ground cinnamon
COFFEE CAKE
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 large eggs
1 1/2 cups sour cream
~ Heat oven to 350 F. Grease and flour bottom and sides of two 9 x 5 inch loaf pans.
In a small bowl, mix the brown sugar, nuts, and cinnamon; set aside. In a larger bowl, mix flour, baking powder, baking soda, and salt until well mixed; set aside.
In another large bowl, beat granulated sugar, butter, vanilla, and eggs with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Beat about one-fourth of the flour mixture into the sugar mixture, then beat in about one-fourth of the sour cream into the sugar mixture; alternate between the flour and sour cream on low speed until blended.
Spread one-fourth of the batter (about 1 1/2 cups) in each loaf pan, the sprinkle each with one-fourth of the filling; repeat once.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan to wire rack and cool for 20 minutes.
Serve warm or cool.
Ingredients:
BROWN SUGAR FILLING
1/2 cup packed brown sugar
1/2 cup of finely chopped nuts
1 1/2 tsp. ground cinnamon
COFFEE CAKE
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 large eggs
1 1/2 cups sour cream
~ Heat oven to 350 F. Grease and flour bottom and sides of two 9 x 5 inch loaf pans.
In a small bowl, mix the brown sugar, nuts, and cinnamon; set aside. In a larger bowl, mix flour, baking powder, baking soda, and salt until well mixed; set aside.
In another large bowl, beat granulated sugar, butter, vanilla, and eggs with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Beat about one-fourth of the flour mixture into the sugar mixture, then beat in about one-fourth of the sour cream into the sugar mixture; alternate between the flour and sour cream on low speed until blended.
Spread one-fourth of the batter (about 1 1/2 cups) in each loaf pan, the sprinkle each with one-fourth of the filling; repeat once.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan to wire rack and cool for 20 minutes.
Serve warm or cool.
Monday, September 10, 2012
Sweet Carrot Jam
This jam is popular in Egypt.
Ingredients:
1 lb of carrots
2 cups sugar
3 Tbs. lemon juice
1 cup water
~Peel carrots, cut into 1 1/2 inch pieces. Put in a food processor and process until coarsely ground. (You will have about 3 cups of ground carrots). Put the carrots, sugar, lemon juice, and water in a heavy bottomed 4-quart saucepan. Bring to a rapid boil, and cook for 1 minute. Lower to medium heat, and cook for about an hour, stirring frequently.
Test to see if jam is ready: place about 1 teaspoon of jam in a small bowl, put in the freezer for one minute; if jam is still runny after one minute in the freezer, it needs to be cooked more. It is done when it is no longer runny after one minute in the freezer.
When jam is done, remove pot from heat and let cool. Cover and refrigerate.
Ingredients:
1 lb of carrots
2 cups sugar
3 Tbs. lemon juice
1 cup water
~Peel carrots, cut into 1 1/2 inch pieces. Put in a food processor and process until coarsely ground. (You will have about 3 cups of ground carrots). Put the carrots, sugar, lemon juice, and water in a heavy bottomed 4-quart saucepan. Bring to a rapid boil, and cook for 1 minute. Lower to medium heat, and cook for about an hour, stirring frequently.
Test to see if jam is ready: place about 1 teaspoon of jam in a small bowl, put in the freezer for one minute; if jam is still runny after one minute in the freezer, it needs to be cooked more. It is done when it is no longer runny after one minute in the freezer.
When jam is done, remove pot from heat and let cool. Cover and refrigerate.
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